Finely chop the parsley.

Cut the lemon in half. Zest one half and squeeze the juice. Slice the remaining half for the garnish.

Put the flour in a shallow bowl and stir in the salt and pepper.

Dredge the salmon on both sides with the flour and shake off the excess.

Heat the oil in the pan over a medium heat and add the salmon skin side down.

Leave for 3 minutes until golden then turn the fish over for a further 2 minutes.

Remove the fish and transfer to a serving plate. Cover loosely with foil to keep warm.

Wipe the pan clean with kitchen paper and add the butter over a medium heat.

After a few minutes brown specks will start developing in the butter.

Now tip in the lemon juice, capers and chopped parsley.

Pour the sauce over the salmon and serve immediately.

Garnish with the lemon zest and lemon slices.